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Saturday, September 20, 2014

Southwestern Spaghetti Squash

Spaghetti squash is one of my favorite ingredients to work with, I was introduced to it last year. I made a Creamy Garlic Spaghetti Squash for my parents and they loved it too. My dad is growing spaghetti squash in their garden this year and it's great for me because it is a vegetable which is really thriving.

I made this recipe using half of a roasted spaghetti squash. You can freeze the rest and use it for another recipe later or just double the recipe.

Recipe adapted from the Comfort of Cooking.

Ingredients:
-1 medium spaghetti squash
-1/2 red onion, chopped
-1/2 tomato diced
-2 jalapenos, diced
-2 garlic cloves, minced
-1 jalapeno pepper, minced (leave seeds in for more heat)
-1 red bell pepper, chopped
-1/2 tablespoon ground cumin
-1/2 tablespoon oregano
-1/2 tablespoon chili powder
-Kosher salt and freshly cracked black pepper
-1 (15 oz.) can black beans, drained and rinsed
-1 cup frozen corn, thawed
-Juice of 1 lime
-1 cup grated cheddar cheese


In a large bowl, mix together all ingredients. Use half of the cheese.
Pour into a 9x13 pan.
I know this is an 8x8, I made one spicy casserole and one without peppers, that's where the rest of my squash is.

Top with the rest of the cheese.

Bake at 350 for 15 minutes.
Serve.
I served this recipe at my parents house to a large group of people and everyone seemed to enjoy it. One whole pan was emptied and the other casserole had half of it eaten. The flavors in this were great, all of the spices gave this a good "taco seasoning" flavor without the store bought packet. This also had great color due to all of the fresh/canned veggies that were added. This might have been my favorite spaghetti squash recipe.

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